1. Pat the chicken dry and halve the breasts crosswise. Sprinkle with salt and pepper.

2. In a skillet large enough to hold all the chicken in one layer, heat the oil over medium high heat. Add the butter and when it melts, add chicken, skin side down, and brown for 4 minutes, or until golden. Turn and brown the other side for 2 minutes more. Transfer to a bowl.

3. Reduce the heat to medium. Add the onions and cook, stirring often, for 8 minutes or until softened. Add the garlic and ham and cook, stirring, for 2 minutes more.

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4. Add the bell peppers and cook, stirring, for 5 minutes or until slightly softened.

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5. Stir in the wine, tomatoes, paprika, and half of the parsley. Simmer uncovered for 10 minutes or until the sauce reduces slightly. Return the chicken pieces to the skillet with any juices that accumulated in the bowl. Cover and simmer for 30 minutes or until the chicken is cooked through.